Coleslaw salad

Coleslaw is a fresh, crisp and flavorful salad that combines cabbage and carrot with the sweet and tangy freshness of green apple. Strained yogurt and mayonnaise create a smooth and creamy base, while Dijon mustard and apple cider vinegar add a pleasant acidity and depth of flavor. Fresh spring onion provides a subtle spicy note, while black pepper completes the dressing beautifully.

This easy and quick salad is ideal as a side dish for meat, chicken or grilled dishes, but it can also be enjoyed as a light meal. For the best flavor, allow the salad to rest in the refrigerator for a short time before serving, giving the flavors a chance to blend while keeping the vegetables crisp.

Coleslaw salad

Galatia Pamboridis

Coleslaw is a fresh, crisp and flavorful salad that combines cabbage and carrot with the sweet and tangy freshness of green apple. Strained yogurt and mayonnaise create a smooth and creamy base, while Dijon mustard and apple cider vinegar add a pleasant acidity and depth of flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chilling Time 30 minutes mins

Course Salads, Vegetarian

Servings 4

Ingredients

  

• 400 grams of coleslaw mix (cabbage-carrot)
• 1 green apple coarsely grated
• 2 Tbsp strained yoghurt
• 2 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 spring onion finely chopped
• 2 Tbsp apple cider vinegar
• ½ tsp black pepper
• Sea salt to taste

Instructions

 

• Prepare the vegetables. Place the coleslaw mix, consisting of shredded cabbage and carrot, in a large bowl. If the vegetables contain excess moisture, drain them or gently pat them dry with paper towels. This will help keep the salad crisp and prevent the dressing from becoming too thin.
• Add the apple. Coarsely grate the green apple and add it immediately to the bowl with the vegetables. The apple adds natural sweetness, freshness and a pleasant crunch to the salad.
• Prepare the dressing. In a separate bowl, combine the strained yogurt, mayonnaise, Dijon mustard, apple cider vinegar and black pepper. Season with sea salt to taste and whisk until the dressing is smooth and creamy.
• Add the spring onion. Finely chop the spring onion and add it to the dressing. Mix gently until evenly incorporated.
• Combine the salad. Pour the dressing over the cabbage, carrot and apple. Toss gently but thoroughly until all the vegetables are evenly coated with the dressing.
• Let the salad rest. Cover the bowl and refrigerate the coleslaw for approximately 20–30 minutes before serving. This allows the flavors to meld while keeping the vegetables fresh and crisp.